Step 1

Beat the butter (175g) on a low speed until it's soft.

Step 2

Add the icing sugar (350g) and beat it into the butter on a low speed until it is combined. I like to add the sugar a little at a time as it's easier to mix into the butter.

Step 3

Add the whisky (60ml) no more than 1 tsp at a time and beat it into the buttercream mixture (again on a low speed). If you find that you've accidentally added your Whiskey a little too fast and your buttercream has gone a little grainy, don't worry, there's an extra tip below the recipe for rescuing it.

Step 4

Once all of your whisky has been added, your buttercream is now ready to use.